last time we did pigeon for a banquet we cut the breasts up into bite size chunks, sauteed some shallotts and mushrooms in butter, added the pigeon and some white wine, cooked til done, then added cream and quite a lot of black pepper. Delicious, and went a long way as its quite rich

But I like sucking the meat off all the little bits ! Lots of goodness in them, too, I wouldn't be surprised. I especially ordered whole pigeons, not breasts on a piece of polystyrene.
The only things I pass on are the feathers ....

How about pot roasting them? Big heavy saucepan on tje stove and sear the breasts and get some colour then take them out, throw in some lumps of celery, onion, carrot and leek, herbs and get a touch of colour on it.
Chuck in some wine or cider and pop the birds back onto the veg and fit a lid and cook for probsbly about 20 mins.
Take the birds out to rest, add some chicken stock or water to the pan, deglaze and then serve the pidgeon, veg and mash with the sauce in the pan....

I'm impressed: I thought everyone would be either on holiday or gardening and not have time to look at the computer at all. I was wrong: I don't know whether this is good or bad ...
Anyway, many thanks for all your tips! I'll be pot roasting them and let you know how I get on.
By the way what is deglazing, and is it necessary?
Love, A.

Deglazing is just gettimg all the brown gooey bits off the bottom of the pot that have all the flavour so its reccomended.
Once you take the birds out if you splash some liquid in the pot you can stir it round and basically wash the flavours back into the sauce.
If there is still enough liquid in the pot you probably wont need to deglaze but the reduced wine or cider might be a bit strong in flavour unless you water it down with stock.